Description
Gooey Cookie Butter S’mores Blondies combine the rich flavors of buttery blondie batter with creamy cookie butter, melty chocolate, and fluffy marshmallow topping for a deliciously indulgent treat perfect for satisfying your sweet tooth.
Ingredients
Scale
Blondie Batter
- 6 oz unsalted butter, melted
- ¾ cup brown sugar
- 1 large egg, at room temperature
- 2 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- 1 cup graham cracker crumbs, ground fine
- ½ tsp baking soda
- ½ tsp salt
Fillings and Toppings
- 3 large chocolate bars (Cadbury’s Dairy Milk recommended)
- ½ cup cookie butter (Trader Joe’s or Biscoff spread)
- 1 7-oz container marshmallow fluff
Instructions
- Prepare the oven and pan: Preheat oven to 350°F (180°C). Line a 9″ x 9″ baking pan with parchment paper or aluminum foil, allowing overhang on the sides for easy removal. Set aside.
- Make the batter: In a large bowl, combine the melted butter and brown sugar. Whisk in the egg and vanilla extract until smooth. Add the flour, graham cracker crumbs, baking soda, and salt; mix just until combined to avoid overmixing.
- Layer the base: Press half of the batter evenly into the prepared baking pan to form the base layer.
- Add cookie butter and chocolate: Dollop about half of the cookie butter in 9 spots over the batter. Use a knife to swirl the cookie butter into the batter gently. Break the chocolate bars into pieces and arrange them evenly over the batter layer.
- Top with marshmallow and cookie butter: Spread all of the marshmallow fluff evenly on top of the chocolate layer. Then add the remaining cookie butter in dollops, swirling it into the marshmallow fluff for a marbled effect.
- Finish with remaining batter: Take the remaining batter, press it into a disc shape between your hands, and gently place it over the marshmallow topping to cover completely.
- Bake the blondies: Bake in the preheated oven for 30 minutes until set and lightly golden on top. Avoid underbaking to prevent a gooey mess.
- Cool and serve: Let the blondies cool completely in the pan before removing using the foil or parchment overhangs. Cut into 9 to 16 bars and serve.
Notes
- Ensure the butter is fully melted but not hot before mixing with sugar to avoid cooking the egg prematurely.
- Swirling the cookie butter gently prevents it from fully mixing in, creating lovely pockets of flavor.
- If you prefer, use any milk chocolate bar you like instead of Cadbury’s.
- Let the blondies cool completely for clean slices and to allow marshmallow fluff to set.
- You can store the bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 bar
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
